Back to SearchWritingshadow_absorber
Writing
shadow_absorber
@shadow_absorberTracked since May 2026
Observed Aug 10, 2026 · stalePublic earnings
creating Cheese based warrant canary.
How Patreon Signal reads this profile
Identity, tiers, posts, and visible counts come from the latest public Patreon observation. Growth compares available public snapshots. Revenue is labeled observed only when Patreon exposes it; otherwise it is modeled from public membership and tier signals.
About US$7 using the Aug 10 reference rate. Converted from EUR at the European Central Bank reference rate published for Aug 10.Paid members
2
0% · 30-day rate from 22 observed days
Total audience
6
incl. free followers
Observed monthly earnings
€6
Starting price
€1/mo
4 membership tiers
Membership tiers
Where the 6 observed tier members sit
€066.7%€116.7%€516.7%
Largest observed tier is €0 Free— the bar only uses public tier patron counts.
€0/moFree466.7% of observed tier members
€1/moDaily cheese116.7% of observed tier members
€5/moCustom cheese reivews116.7% of observed tier members
€10/moprivacy consulting00% of observed tier members
Growth signals — shadow_absorber
0%
Membership2 paid members · 30-day rate from 22 observed days
221
May 202616 weeks trackedNow
shadow_absorber2 members · €6/mo
The chart only uses shadow_absorber's observed public history. Comparison peers are listed below, but comparable trend series are not available yet.
Creator comparisons
5 creators shownWhere shadow_absorber ranks
Compare within
#2of 7 measured
Paid members in Recommended cohort
Semantic matches are not ready, so this fixed cohort uses the best available category, audience, pricing, and cadence evidence.
Ranking data · includes stale rows| Rank | Creator and why included | Paid members | Gap vs shadow_absorber | Freshness |
|---|---|---|---|---|
| #1 |  Setsunatama3WritingCategory, audience, pricing & cadence | 3 | 1 more | Aug 10, 2026 |
| #2 |  Ser WinterWritingCategory, audience, pricing & cadence | 2 | Same value | Aug 10, 2026 |
| #2 | shadow_absorberProfileWritingPaid members position in Recommended cohort | 2 | Reference | Aug 10, 2026Stale |
| #2 |  ShadowRabbitYGOWritingCategory, audience, pricing & cadence | 2 | Same value | Aug 10, 2026 |
| #2 |  ShanBon TattooWritingCategory, audience, pricing & cadence | 2 | Same value | Aug 10, 2026 |
The rank uses the full fixed cohort. This table shows up to five creators around shadow_absorber; the coverage summary above still counts everyone.
What they publish
Recent posts
1,615Profile posts11 postsLast month0%Members-only
Previews available for 63 of 1,615 posts
Article Latest postPublicCheese of the day 1819: Don CarloDon Carlo is a noble cheese originating from the Puglia region in southern Italy. It is produced in the historic medieval farm of "Masseria del Duca", in the province of Taranto. The recipe for the cheese was passed down through generations wherein it was dictated that the raw cow’s milk cheese be made with kid goat rennet.
6 hours ago 0 likes 0 commentsCheese of the day 1818: RichelieuTomme du Haut-Richelieu, simply called as Richelieu, is a Canadian cheese made by cheese maker Fritz Kaiser in the late 90s. The cheese shares an interesting invention story which had the fromagerie in two minds over the extra goat milk they received to make its soft cheese Chevrochon. So Kaiser decided to use the additional goat milk to make a firmer cheese that would have a longer shelf life and a good ageing possibility.ArticleYesterday at Aug 10 crawlPublic 0 0Cheese of the day 1817: Allium Piper2 days agoArticle2 days ago at Aug 10 crawlPublic 0 0Cheese of the day 1816: Saint-Nectaire3 days agoArticle3 days ago at Aug 10 crawlPublic 0 0Cheese of the day 1815: EdamThe Edam cheese was first produced in the Netherlands and is named after the town of Edam. This Dutch cheese is made using pasteurised cow or goat milk. It has a pale yellow interior and a crust of red paraffin wax. Its flavour is mild, salty and nutty at the early stage and gets sharper with ageing. Also, it is comparatively low in fat content compared to other cheeses.Article4 days ago at Aug 10 crawlPublic 0 0Cheese of the day 1814: CremosoCremoso is a semi-soft Argentine cheese made with cow's milk, with or without the addition of cream. It derives from Italian cheeses with similar characteristics as crescenza. It is the most consumed cheese in Argentina and represents almost 40% of domestic production of cheese. From its origin as a companion of quince or dulce de batata, its uses have evolved and now is used for making pizzas as a substitute for mozzarella. It is a soft white cheese, with 45–55% water.Article5 days ago at Aug 10 crawlPublic 0 0Cheese of the day 1813: TelemeaAugust 4ArticleAugust 4Public 0 0Cheese of the day 1812: Orkney Medium Coloured CheddarOrkney Island Cheddar is cow's milk Cheddar crafted only from the milk sourced from the Orkney Isles. Flavour-wise, it is characterised by moderate levels of sharp acid notes, rounded taste and savoury, nutty notes. It always has a clean aroma with a firm but malleable texture which is smooth and closed. All Cheddar cheeses are matured for 6 to 18 months, providing a variety of flavour profiles.ArticleAugust 3Public 0 0Cheese of the day 1811: Vento d'EstateThe Vento d’Estate cheese is created by Antonio Carpenedo of La Casearia Carpenedo Company and is inspired by the ‘summer breeze’. The cheese has a crumbly and dense paste which is cream in colour. It has a wax rind and is aged in oak barrels under a blanket of hay which imparts it an aroma of a lush meadow. Vento d’Estate can be paired with red wine, Prosecco or Valpolicella to enjoy it thoroughly.ImageAugust 2Public 0 0Cheese of the day 1810: GranQueso OriginalInspired from Spanish cheeses the GranQueso is an Emmi Roth USA original. Made from the pasteurized milk of the local Wisconsin cow, each wheel is given a rubdown with a special blend of spices including cinnamon and paprika. It is then cured for about 6 months, which gives a sharp taste with a distinctive sweetness. A seven time American Cheese Society first place winner, this is a must have in your kitchen.ArticleAugust 1Public 0 0Cheese of the day 1809: Scotch Bonnet CheddarThe cheese is mature, rich in flavour with creaminess and softness that is unusual for Cheddar. It leaves the fiery feeling of the chillies in the mouth and throat long after you have eaten it.ArticleJuly 31Public 0 0Cheese of the day 1808: Marin French Triple CrèmeA brie style cheese, Marin French Tripe Creme is from Petaluma in California, USA. This cheese is smooth, creamy and elegant with slightly sweet flavour. The golden paste and velvety white rind gives this cheese a pleasantly sharp finish. This cheese has won many awards and is a great accompaniment for Californian sparkling wines and IPA.ArticleJuly 30Public 0 0
Continue your research
Keep shadow_absorber in context.
Save the creator, add them to a comparison, or return to the exact Explore view you came from.